Salad Olivier

By An Edible Mosaic

Dill pickles add tangy crunch to this creamy potato salad. If you prefer, use 2 TB rinsed, drained and coarsely chopped capers instead.

Pro tip

Step 1

Cook the potato and carrot. Add the diced potato and carrot to a pot and cover with cold water by 3 inches. Bring to a boil, and then simmer until the vegetables are softened, about 3 to 5 minutes. Drain well and cool.

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Step 2

Prep. Whisk together the dressing ingredients in a small bowl. Chop all the salad ingredients.

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Step 3

Combine and serve. Once the potatoes and carrots are cool, combine them with the other salad ingredients and the creamy dressing, tossing gently to coat. Transfer to a serving platter, and top with hard-boiled egg and dill.

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Fresh herbs, crunchy dill pickles & creamy dressing make this potato salad special.